Pork Carnitas

We first had Pork Carnitas when we went to Mexico a few years ago. It’s like a slow cooked pork confit and is served in tacos.

When we came back I was determined to replicate this dish so I did a bit of experimenting. It was only after a recent visit to our favourite Mexican, Pinche Pinche  I remembered how much I loved this style of Pork.

At Pinche Pinche they use Pork Carnitas in an Enchilada, so I thought that this would be ideal dish to prepare for  our friends when they came round, just back from their honeymoon in  Mexico.

This is my version of this dish.

Serves 6

For the Pork Carnitas

1.5kg Pork shoulder
1 tsp salt
1 tsp pepper
1 tsp ground cumin
1 cinnamon
1 tsp dried oregano
1 onion, peeled and halved
1 dried ancho chili
2 bay leaves
2 oranges quartered
250g Lard
500ml chicken stock
500ml cherry cola

For the Enchiladas

6 corn tortilla wraps
3 small chipotle chilies
2 tbsp oil
1 large onion
3 cloves of garlic 

tin of tomatoes
small bunch of oregano
50ml reposado tequila
125g cheese

Preheat the oven to 135C. 
Cut the pork into chunks and place in a large bowl along with the salt, pepper, cumin, cinnamon and oregano. Rub this into the meat and leave to marinade for an hour.

In an ovenproof casserole dish add the onion, ancho chili, bay leaves and oranges. Place the pork and lard stock and cola in the dish and put on the heat until the lard has melted.


Place in the oven for 3 hours, by this time the pork should be soft and easily cut with a spoon. Take the pork out of the dish using a slotted spoon and place it on a baking tray. Remove the fat and roughly cut the pork.


For the Enchiladas

Preheat the oven at 160C

Divide the pork between the corn tortilla and wrap into parcels and place in an ovenproof dish.
Put the chipotle chillies in a cup, add boiling water and cover with cling film. Leave for 10 minutes. Finely chop the onion and garlic.  Add to a frying pan with the oil and fry over a low heat for around 10 minutes or until the onions are soft.

Add the tomatoes to the frying pan and the water that the chilies were soaking in. Chop the chilies and add to the pan as well. Leave to simmer until the sauce thickens slightly, add the oregano and tequila.

Pour the sauce over the wraps and then add the cheese, place in the oven for 30 minutes, until the cheese is golden brown.


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